Swiss Chard Eggs Benedict
I love this lighter take on Eggs Benedict made with Canadian bacon, Swiss chard and poached eggs on a whole wheat English muffin. Perfect for breakfast or brunch!
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 teaspoon unsalted butter
- 1 teaspoon olive oil
- 1/2 bunch (6 cups Swish Chard, washed well, stems and leaves separated)
- 1/2 cup white onion (diced)
- 1/2 teaspoon kosher salt and black pepper (to taste)
- 4 slices Canadian Bacon
- 4 large eggs
- 2 light multi-grain or gluten-free English muffins (toasted and split)
Instructions
- 1
Dice the stems of the chard, and slice the leaves.
- 2
Heat a large skillet on medium-low heat; heat the butter and oil until melted.
- 3
Add the onions with a pinch of salt and pepper. Cook, stirring occasionally until the onions become translucent, about 5 minutes.
- 4
Bring the heat up to medium-high, and add the stems with 1/4 cup water, cover and cook until soft, about 8 to 10 minutes.
- 5
Add the chard leaves with 1/2 teaspoon salt; cook until wilted, about 2-3 minutes. Set aside on a dish and keep warm.
- 6
To the skillet on medium-high heat, add the ham and cook until lightly browned on each side, about 1 minute. Set aside.
- 7
Meanwhile, for the Poached Eggs:
- 8
Crack eggs into individual small cups or ramekins.
- 9
Bring a pot of water to a boil. Add vinegar and salt. Reduce to simmer.
- 10
Use a spoon to stir the water so it is spinning around in a circle. This will keep the egg whites from spreading out away from the yolk.
- 11
Carefully drop eggs one at a time into the center of the pot.
- 12
Simmer for 2 minutes then turn off the heat. Cover and let sit for 2 more minutes.
- 13
Gently remove eggs with a slotted spoon and place on plate lined with paper towels.
- 14
Divide the muffin half among 4 plates.
- 15
Top each muffin half with a piece of ham, 1/4 of the chard and top with 1 egg.